The versatile chicken
Chicken is probably one of the most popular meats in the world today and for that we need to thank some unnamed pre-historic human for domesticating this jungle fowl 8,000 years ago, somewhere in Southeast Asia. Chicken has signified prosperity in history. The Good King Henry IV of France reputedly wished “a chicken in his pot every Sunday” for his peasants in the 16th century and the saying was subsequently borrowed for an election slogan early in the 20th century in USA.
History aside, chicken has served well in culinary efforts and adapted to many flavors, well past simple stewed or roasted chicken. Many of todays’ recipes take advantage of quick cooking methods for easy meal preparation with minimal effort. One of these are fajitas, a Texan invention with roots in Mexico. The bold flavors of marinated chicken strips combine well with colorful peppers and have great eye appeal.
Chicken Fajitas
Marinade: 1 tblsp. olive oil, 1 tblsp. lime juice, 1 minced garlic clove, ½ tsp. chili powder, ½ tsp. cumin, ½ tsp. lemon pepper, ½ tsp. salt, 1/3 tsp. turmeric, 1/3 tsp. sumac (optional), ¼ tsp. red pepper flakes.
Cut 1 large skinless chicken breast in thin strips and marinate the meat for 30 minutes in a plastic bag, making sure the marinade is evenly distributed to cover all pieces.
Heat 1 tblsp. olive oil in a large pan and sauté 1 medium thinly sliced onion with 1 red and/or green pepper cut in ½ inch thick strips for 4 minutes and set aside. Heat an additional 1 tblsp. olive oil and sauté the marinated chicken strips with occasional turning for 3-4 minutes. Return the onion and pepper to the pan and 1 chopped Roma tomato. Cook for 2 minutes until the tomato is softened and all the ingredients are well mixed.
Serve hot on 8-inch warmed flour tortillas topped with salsa and sour cream with lime wedges.
Chicken breast cut in thin cutlet form has gained popularity as a quick and easy way to fry chicken breast while keeping it both flavorful and tender. The means to achieve that requires dipping the culet in egg or cream followed with breadcrumbs or panko. Increased flavor can be achieved by including some parmesan in the breadcrumbs or panko mix. For gluten free use almond flour instead of breadcrumbs and panko.
Recent emergence of the Middle Eastern Za’atar spice blend in store gives the cook a new twist for this dish and provides an exciting taste experience. Za’atar is a blend of sesame seeds, oregano, thyme, marjoram and sumac.
Za’atar chicken cutlets
Slice a large skinless chicken breast lengthwise into 3 cutlets and pound thin between plastic sheets. Set out 3 shallow bowls, one with 1 beaten egg, one with ½ cup flour mixed with ½ tsp. salt and ¼ tsp. pepper, and one with 1 cup panko mixed with 2 tblsp. Za’atar spice. Dip chicken cutlets in flour, shaking off excess. Then briefly dip in beaten egg, followed by panko-spice mix, making sure all sides are well covered. Fry cutlets in 2-3 tblsp. of olive oil and serve hot with potatoes or pasta and vegetables.
Looking toward warmer weather, an elegant chicken salad is always welcome for lunch or a light supper.
Spicy chicken salad
Cut up 2-3 cups of cooked chicken into bite size pieces. Toss together with 1 diced celery stalk, 2 sliced scallions, 1 medium chopped dill pickle, 1 chopped hardboiled egg and ½ cup chopped almonds. Mix with dressing: ½ cup sour cream, 2 tblsp. lemon juice, ½ tsp. salt, ½ tsp. lemon pepper, ½ tsp. dry mustard, ½ tsp. celery seed and 1 ½ tsp. pickled jalapeno pepper (optional). Chill in refrigerator for at least an hour and serve on lettuce decorated with halved snap peas around the sides.
Now for the trivia question:” Which came first, the chicken or the egg?”
(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)
